Prep 3 hrs
Cook 3 hrs
This is a simple recipe for an unstuffed turkey. Apparently this is how the USDA wants it, so as to make sure the bird gets cooked all the way through. Most people are going to stuff it, including myself.
- 1 (14 lb) whole turkey
- 1 lb sliced smoked bacon
- 4 cups turkey broth (made from giblets)
- salt and pepper
- Rinse the Turkey inside and out and place on a rack in a heavy roasting pan. Let the bird sit for several hours, covered with a kitchen towel to come to room temperature. Preheat oven to 450°F.
- Place the bacon slices over the turkey.
- Roast for 30 minutes.
- Turn the heat down to 375°F.
- Remove the bacon.
- Don't baste the Turkey, just cook it until it is done (until the inner fold of the thigh reads at 165°F on a meat thermometer).
- If it begins to look too browned, too soon, cover it with foil, loosely.
- When done, remove to a serving platter for 10 minutes, tented with foil.
- For gravy, pour off all but 1/4 cup of the drippings.
- Add 4 cups of turkey broth and scrape up the little bits.
- Put the roasting pan over medium heat and boil to reduce the juices by half, stirring frequently.
- Add salt and pepper to taste.